Triple Mash With Horseradish Bread Crumbs

1. 1

   Place potatoes, parsnips, rutabaga and salt in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.

2. 2

   Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir 3-5 minutes or until toasted. Stir in horseradish; remove from heat.

3. 3

   Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs.

* Per serving · 4 servings · Values may vary.